Spicy Tomato and Clam Pasta

🚀clams - in a mixing bowl, cover the clams with water and ice, and add salt like you would to pasta water. Agitate the clams gently to clean their exterior off, then let them sit for at least 15 minutes. The purpose here is to purge them if they’re sandy business. Clean the water and if it’s really dirty repeat the process until the water comes out clean. In a sauce pan add a sprankle of veg oil, a pad of of butter, a smashed clove of garlic, one dried chili, a lemon cheek,the clams and heat on high- deglaze with half a light beer (im using @modelousa )or white wine. Pull the clams as they start to open and reserve. Remove the meat from the clams and chop into bite sized pieces and reserve. Strain the clam liquid and reserve.

🚀 pasta - cook to box instructions minus 2 minutes and remove. We want them undercooked so the leftover starch thickens our sauce .

🚀 sauce - in a sauce pan, add in a tablespooon of vegetable oil, and heat to medium high. Add in 3 cloves of thinly sliced garlic, and sauté for 1 minute, stir in a dried chili, and 1 cup of finely diced tomatoes. Cook for around 3 minutes or until the liquid has released and cooked out. Add in the clam liquid and 1 cup of (@nataliesoj )tomato juice and continue cooking reduced, saucy and sexy. Check for salt, and stir in 1/2 cup thinly sliced basil, the chopped clams and 1/2 cup grated Parmesan and mix to combine. Serve with freshly grated Parmesan and a tiny splash of good olive oil
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